ลาบไก่ Larb Kai

3 cups of water or light chicken stock
8 oz of shrimps/prawns, shelled
2 garlic cloves, minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup fish sauce
2 stalks lemon glass, lower 1/3 portion only, cut into 1-in lengths
2 green onions, sliced
5 green Thai chili peppers (optional)
1/2 cup of sliced straw mushrooms
1/4 cup of lime juice
1 teaspoon of roasted chili paste
1 tablespoon of chopped cilantro leaves

Bring the stock to a boil over medium heat.  Add garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chili peppers.  Simmer for 2 minutes.  Add shrimp and heat to boiling.   Cook until the shrimp are pink, opaque, and firm.   When the shrimp are cooked, place the lime juice and chili paste in a serving bowl.  Pour the soup into the bowl, stir, and garnish with cilantro leaves.